Title: BUTTERFLY SHRIMP WITH SNOW PEAS
| Amount | Measure | Ingredient -- Preparation Method |
| 1/4 | pound | Frozen medium sized shrimp |
| 1/3 | pound | Fresh snow peas |
| 8 | Large fresh or canned water chestnuts | |
| 1/2 | cup | Unpeeled straw mushrooms |
| 2 | teaspoons | Fresh ginger slivered |
| 1 | Large clove garlic, minced | |
| 2 | Green onions | |
| 3 | tablespoons | Peanut oil |
| 1/2 | cup | Chicken stock |
| 2 | teaspoons | Thin soy sauce |
| 1 | teaspoon | Dry sherry |
| 1/2 | teaspoon | Salt |
| 1 | pinch | Sugar |
| Corn starch paste |
Categories: Chinese, Seafood
Yield: 4 servings
Preparation: Soak snow peas in cold water for 2 hours to make crisp. Soak shrimp in salted cold water for 1 hour. Drain straw mushrooms. Break off ends of snow peas. Peel & rinse water chestnuts. Shell shrimp, keeping tail intact. Deeply slit shrimp around upper curve (don't cut through), deveining, & spreading shrimp almost flat. Cut freen onion on the bias in 2" lengths. Slice water chestnuts thinly crosswise. In small bowl, mix stock, soy sauce, sherry, salt & sugar.
Stir-frying: Swirl peanut oil into very hot wok. When oil begins to smoke, add shrimp & stir-fry until they curl (about 20 seconds). Remove shrimp to serving platter. Stir-fry mushrooms for 30 seconds; add garlic & ginger; stir-fry another 30 seconds. Add snow peas & water chestnuts; stir-fry briskly for 1 minute. Add stock mixture; bring to boil; keep tossing until snow peas are bright green. Push ingredients out of liquid, dribble in cornstarch paste to thicken slightly. Return ingredients, including shrimp. Stir briefly. Serve immediately. HINT: snow peas should be slightly undercooked when served.
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This site was last updated 05/25/04